Meat Mad Nonna - II Sauces and Tips

Meat Mad Nonna - II Sauces and Tips

Ingredients:

2 pounds of boiled lizard in the pressure cooker, or common pot
½ liter of hot water, necessary, or

Spices:

2% salt by weight of the meat or 2 tablespoons (soup) shallow salt
10 cloves garlic (garlic cored)

Sauce I:
2 pounds of onion thinly sliced ​​or to taste
2 pounds of tomatoes cut into slices without skin and seeds
1 can of ready sauce (optional)
2 celery stalks cut into thin slices
2 leeks only white part cut into thin slices
1 pinch of spice of nonna
1 teaspoon (tsp) shallow salt
1 tablespoon (soup) oregano
1 tablespoon (soup) shallow sugar
1 whole carrot serves to take the acidity or sugar
½ cup corn oil
1 cup finely chopped parsley with stems place after the ready sauce
1 cup (tea) chopped green onions into thin rodelinhas, mix with parsley
1 liter of hot water, gradually put in the sauce
2 bouillon tablets

How to prepare the tomato sauce:

Fry the onion with the celery and leek, until wilted.
Add the tomatoes, the sauce ready the whole carrots, broth dissolved in a little water, let cook until they are well cooked for at least one (1) hour, adding water gradually and slowly, not to be a downpour.
When everything is well cooked add the oregano.
Before serving add the parsley and chives


Sauce II:

100 g. capers
200 g. of chopped green olives
250 g. pickes of roughly processed (optional)
2 cups (tea) and girl chopped onion
2 cups (tea) parsley with stems, chopped
1 cup (tea) chopped chives
1 or 2 cups (tea) of raw red pepper diced
1 can of tuna in oil or water drained
1 cup oil
1 cup of vinegar


Way of preparing:

Quench the meat, allow it to stand for 4 to 6 hours.

Fry the meat on all sides until golden, add the broth already dissolved in hot water.

Go dripping hot water gradually to cook or.

Put hot water cover the pan, let cook for 40'minutos, or until it is cooked.
You can cook in a pressure cooker for 20 'to 30' minutes.

Open the pot, make sure that this cooked meat, if not add more hot water and return to the heat for another 15'minutos.

Let the meat cool, then take the freezer for 20'minutos, cut the meat very thin in the cold or electric knife machine.
If you do not have this feature, shred the meat., Put the chosen sauce.

Place the sliced ​​meat on a platter over the raw sauce, mix well.
Cover with plastic wrap, take the refrigerator, serve after 6-12 hours.

Serve as a sandwich with French bread or bun.

If you serve with tomato sauce, put the meat before serving hot.


Spice of Nonna

Ingredients:


1 tablespoon (soup) spicy paprika or pepper
1 tablespoon (soup) or (tsp) nutmeg
1 tablespoon (soup) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) of ground cloves
1 tablespoon (coffee) of ground bay

Way of preparing:

Mix everything and store in a tightly closed glass with screw cap, where there is no light and moisture, or place in tightly closed weak small.

When using the first time put only a hint of spice.
Then gradually increase the amount until you get used to it.

Put in pasta sauces, meats, poultry, fish, soups etc.


Note:

Tips:
Save Nonna seasoning recipe, to use in soups, meat, fish, chicken and others, the amount is a pinch. "That's a big secret."
Do not exceed the amount. Beware that it changes the flavor of your dish.

Comment:

Sometimes when I travel, the interior and coast, I realize that some people preparing meat, poultry, fish, sauces, they put too much cumin. Pepper and salt or other seasoning.

Who cooks and season the food must be very careful to dose the right amount of seasoning.

It is not the amount of spice that your plate will be well seasoned and the right dose.
Remember that is not the "Your taste is at stake."
Are other people, including children and the elderly.